This easy, no-cook, salad satisfies all the flavour cravings with a mix of sweet juicy watermelon, herbs and salty, tangy cheese. It’s a perfect side for hamburgers, or steak, and can be prepared in minutes if headed to a potluck.

When I have leftovers I’ll even eat it for breakfast.

Pair with rosé wine from Provence, like Domaine Houchart from Côtes de Provence or Benjamin Bridge Cabernet Franc Rosé, both available at Bishop’s Cellar. 


Preparation time: 5 minutes

Category: side, lunch


1 small watermelon, approximately the size of a head, refrigerated and cut into 1 inch cubes

1 cup cilantro, roughly chopped

1 cup goat’s feta, crumbled

3 tbsp lemon juice

1 tsp fresh ground pepper

½ tsp finishing salt


In a large salad bowl, add lemon juice then layer watermelon, cilantro, feta, salt and pepper. Toss the salad gently to evenly distribute the ingredients, but not break the watermelon cubes.

Refrigerate for 30 minutes and serve to an appreciative audience. 

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